Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asian Chicken Soup Recipe
    Lost? Site Map

    Asian Chicken Soup

    Asian Chicken Soup. Photo by Starrynews

    1/1 Photo of Asian Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    pammyowl's Note:

    A delicious alternative to the everyday chicken soup!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
    2. 2
      Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.).
    3. 3
      Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce).
    4. 4
      Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.

    Browse Our Top Asian Recipes

    Ratings & Reviews:

    • on August 18, 2013

      55

      Great soup! Lots of flavor, but very easy prep. Thanks for sharing! ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2013

      55

      I had already planned to make a chicken casserole tonight, and I figured this would be a perfect fit. I used spaghetti noodles, and soy sauce, and left out the scallion. None the less very flavorful, and full of vegetables, and the chicken stock, gave it some extra flavor. A very nice recipe to serve as a side, or even a small main dish. Cooking times were right on the dot. Made for a nice side, and a great tasty, nicely flavored recipe. Made for your win in Football Pool.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Asian Chicken Soup

    Serving Size: 1 (423 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 508.5
     
    Calories from Fat 160
    31%
    Total Fat 17.7 g
    27%
    Saturated Fat 3.9 g
    19%
    Cholesterol 97.8 mg
    32%
    Sodium 752.6 mg
    31%
    Total Carbohydrate 60.7 g
    20%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.2 g
    28%
    Protein 29.0 g
    58%

    The following items or measurements are not included:

    organic celery

    fresh bay leaves

    fresno chile pepper

    cilantro

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites